Rye and Molasses Bread

This superb dark soft bread with deep flavour is perfect for morning toast.

Ingredients make 1 loaf

330 ml lukewarm water

120 g molasses

1 packet instant dry yeast (7g)

1 tbls caraway seeds (10g)

12 g salt

25 g vegetable oil

15 g cocoa powder

160 g rye flour

400 g white bread flour

Method

Place water, molasses and yeast in a large bowl and combine. Add caraway seeds, salt, vegetable oil, cocoa powder, rye flour and white flour. Mix and knead the dough by hand or machine until smooth. Rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Place the dough in a greased 10 x 28 cm Pullman tin and press the dough gently on top. Place a towel on top and allow the dough to rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try adding your favourite seeds to the dough such as flax, sesame and sunflower seeds.